Asian Peanut Noodles with Chicken

I got the Skinnytaste Cookbook as a gift a few years ago, and I have really loved it! It’s focus, unsurprisingly, is around creating lighter, healthier versions of flavorful, hearty dishes. I love this concept, and I try to find ways to do this in my everyday cooking as well! I “skinnified” this recipe even more by opting for zucchini noodles instead of regular noodles!

My favorite part of this dish was by far the peanut sauce. The balance of sweet and spicy definitely made this dish a knockout.

Ingredients

Peanut Sauce

1 cup chicken broth

5 Tbsp peanut butter

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp Sriracha

1 Tbsp fresh ginger, grated

2 garlic cloves, crushed

Chicken & Vegetables

1 lb boneless, skinless chicken breast, cut into thin strips

1 Tbsp Sriracha

1 Tbsp soy sauce

Juice of ½ lime

4 garlic cloves, crushed

1 Tbsp fresh ginger, grated

½ Tbsp sesame oil (I use toasted sesame oil–SO good)

¾ cup chopped green onion

1¼ cups shredded carrots

1¼ cups broccoli slaw

2 zucchinis, peeled and spiralized

Toppings: Chopped peanuts, lime wedges, and cilantro

Directions

Chicken: Combine chicken strips, Sriracha, soy sauce, lime juice, 2 garlic cloves, ginger, and a little salt and pepper. Set it aside and let it marinade while you make the peanut sauce.

Peanut Sauce: Combine all sauce ingredients in a small saucepan. Simmer on medium-low for at least 10 minutes so that it can thicken. Set aside when done.

Wok Time: Heat your wok over high heat until it’s slightly steaming. Add sesame oil and spread it around. Add the chicken and stir until it’s cooked through, at least 3 minutes. Transfer to separate dish. Add in 2 garlic cloves, green onion, carrots, broccoli, and zucchini noodles. Cook 1-2 minutes. Add the chicken back in and pour the peanut sauce over. Mix it all up and let it cook together for 1 minute. Remove from heat and serve! Top with crushed peanuts, cilantro and lime wedges.